3 Unique and Delicious Ways to Make Melting Lava Mooncakes

Make the Melted Egg Yolk Filling

After separating 5 fresh salted egg yolks, wash them thoroughly under running water to remove all the egg white. Next, place the yolks in the steamer to steam for 12 minutes.

You prepare a large bowl, add 20g of fine sugar, 10g of milk powder, 50g of fresh cream, and a slice of cheese, then mix well.

After steaming the salted eggs, you take out 3 egg yolks to make the molten egg filling. Use a spoon or fork to mash the salted eggs and then add them to the milk mixture you prepared earlier.

Put the mixture in the microwave for 45 – 50 seconds. After that, use a spoon to mix the filling thoroughly and strain it through a sieve to obtain a smoother filling mixture, then place it in the refrigerator refrigerator.

Making milk egg filling

You separate 3 fresh chicken eggs into a large bowl, use a whisk to mix well, then gradually sift in 50g of flour and mix evenly.

Next, you place a pot on the stove over medium heat, add 150g of fresh cream and 30g of unsalted butter, and heat until the cream is gently boiling and the butter has melted, then turn off the heat.

You pour the hot cream mixture into the bowl of flour while mixing with the whisk continuously. Then, add a slice of cheese, 50g of sugar, and 30g of milk powder, and mix well.

For the remaining 2 salted egg yolks, mash them and add to the flour mixture, continuing to mix well to combine. Add about 4 – 5 drops of vanilla extract to the mixture.

Then, place a pan on the stove, add the flour mixture, and stir continuously over low heat until the mixture dries out, forms a mass, and no longer sticks to the pan, then transfer it to a bowl.

Cover the bowl with plastic wrap, pressing the wrap down onto the milk egg filling, and place it in the refrigerator.

Making the cake crust

You put 36g of softened unsalted butter at room temperature into a bowl, then use a whisk to mix well. Add 36g of honey and 36g of condensed milk, and mix evenly.

Next, sift 20g of cornstarch and 100g of flour into the mixture, then use a whisk to mix the flour thoroughly until it forms a lump. At this point, the dough will still be slightly wet, so take it out, place it in plastic wrap, wrap it tightly, and set it aside to rest.

Wrap the filling

The melted egg part after being taken out of the fridge has slightly hardened, at this point, scoop it and put it into a zip bag to press the filling into a flat square block, then place it in the freezer for 45 minutes.

In the meantime, take the milk egg filling out, use a spoon to scoop and divide the filling into round balls of about 28g and continue to store them in the fridge.

After the melted egg filling has hardened, cut it into square pieces weighing about 8g each and arrange them on a plate, then put them back in the freezer for another hour to harden the filling.

Take the hardened melted egg filling and the milk egg balls out of the fridge. Use your hands to press down to create a dent in the filling ball, then place the melted egg filling in the center, carefully wrap it up and roll it into a round ball.

Return these filling balls to the freezer for additional freezing for 30 – 60 minutes.

Mooncake Shaping

At this point, take the filling out of the cake, dividing it into pieces of about 15g.

Take the filling out of the refrigerator and carefully wrap it with the dough. Next, roll the balls in a layer of dry flour, then use a mold to press evenly to create patterns.

Place the cakes on a baking tray lined with parchment paper. Since the dough is still quite soft, you need to put the baking tray in the freezer for about 30 minutes to harden the dough.

Baking mooncakes

After taking the baking tray out of the freezer, spray a little water on the surface of the cakes.

Preheat the oven to 220 – 230 degrees Celsius for 10 minutes, then place the baking tray in and bake for 4 minutes.

Meanwhile, separate one egg yolk into a small bowl, add 1 teaspoon of water, and stir well.

Take the cakes out of the oven, use a brush to apply a thin layer of the egg yolk evenly over the surface of the cakes, then return them to the oven to bake for another 8 minutes.

Final product

The lava mooncake with flowing egg yolk needs to be left overnight or set aside for 1 day to allow the cake to absorb the oil and make the crust softer and more fragrant.

This cake, when cut, reveals the beautifully soft flowing egg yolk filling inside. When eaten, you will feel the sweet and rich taste on your tongue, making it more addictive with each bite.

Steaming salted egg yolks

Prepare 5 salted egg yolks in a bowl, add 10g of mai que lo liquor, then use chopsticks to turn the yolk pieces to soak in the liquor.

Let it sit for a few minutes, then drain the liquid and place the bowl of salted egg yolks in a steamer for 15 – 20 minutes.

After the yolks are steamed, divide them into two bowls, one with 3 yolks and the other with 2 yolks. Use a spoon to mash the yolks in both bowls.

Making melted cheese milk egg filling

Prepare a bowl, add 10g of milk powder, 5g of powdered sugar, 35g of concentrated coconut milk, and 1 slice of Cheddar cheese. Place the bowl in the microwave and heat for 20 – 30 seconds.

Then, take it out, stir well, and add 2 mashed salted egg yolks, mix evenly and put it into a blender to blend into a smooth mixture.

Proceed to filter the mixture through a sieve, then place it in the refrigerator for 1 hour.

At this point, the mixture will thicken, you should pour the filling into small molds or wrap it in plastic wrap and shape it into long bars. Place the filling in the freezer for at least 5 hours or overnight.

After that, take the filling out, divide it into 9 equal balls weighing about 7 – 8g each and wrap each one in plastic wrap to form balls. Continue to put the filling balls back in the refrigerator for storage.

Making the chewy cake crust

You prepare a large bowl, add 30g of glutinous rice flour, 25g of rice flour, 15g of wheat starch, 20g of sugar, mix well with 75g of concentrated coconut milk, 65g of fresh milk, and 12g of coconut oil.

You use a whisk to mix until there is no dry flour left. Next, you cover the bowl, place it in a steamer, and steam for 20 minutes.

After steaming, you use a spoon to scoop out the cooked, smooth dough and then knead until the dough forms a pliable mass that no longer sticks to your hands. Then, you place the dough into a plastic bag and store it in the refrigerator for 2 hours.

Making custard filling

You put 50g of concentrated coconut milk, 30g of powdered sugar, and 1 chicken egg into a large bowl and use a whisk to mix well.

Next, prepare a pan, add some water, and place the bowl of ingredients in the pan for steaming. While steaming, continue to whisk the mixture. Sift in 25g of cake flour, 5g of cornstarch, and 5g of milk powder, and mix well.

Then, add 3 mashed salted egg yolks, and stir until the mixture thickens, then turn off the heat and transfer it to a blender to blend until smooth.

Strain the mixture through a sieve and pour it into a non-stick pan to cook the filling. Add 20g of unsalted butter to the filling and stir until it forms a mass and no longer sticks to your hands.

Finally, cover the bowl with plastic wrap and refrigerate for 2 hours. When the filling is slightly firm, take it out, divide it into round pieces weighing 28g, and return it to the refrigerator.

Making the cake coating flour

You place a dry pan on the stove, add 25g of glutinous rice flour to the pan, and use a ladle to stir evenly to toast the flour over low heat. You toast for about 10 minutes until the flour is cooked, then turn off the heat and transfer it to a bowl.

Shaping the mooncake

You take the types of filling out of the refrigerator, skillfully create a dent on the custard filling balls, add the melted filling in the middle, and carefully wrap it back to form round filling balls.

Next, you place the large filling balls in the freezer for an additional 30 minutes. You take the cake dough out of the refrigerator and divide it into 9 parts, each about 25g.

Then, you mix 2g of matcha powder with 4g of water in a small bowl, add a little of the matcha mixture onto the cake dough, and knead the dough so that it has beautiful green streaks.

You flatten the cake dough, place the filling on top, and skillfully shape it so that the dough wraps around the filling. Next, you roll the cake ball in the coating flour and use a mold to shape it.

Final Product

So you have finished making 9 soft mooncakes with lava milk egg cheese filling and coconut flavor. Before eating, let the cakes sit at room temperature for about 20 minutes to allow the cheese filling to melt.

The lava mooncake has a soft, chewy crust with a fragrant matcha aroma combined with a rich coconut filling and a salty egg yolk flavor, making it very delicious.

If there are any leftover cakes, you can store them in the refrigerator for 2 – 3 days.

Baking Salted Eggs

After separating the salted egg yolks, rinse them to remove any egg whites, then drain and arrange them on a baking tray.

Use a brush to apply a little cooking oil onto each salted egg, then place them in the oven at 160 degrees Celsius for 6 minutes.

Making Melted Salted Egg Yolk Filling

You prepare a pan to heat water, then place a bowl in the pan, add 20g of unsalted butter into the bowl and stir until the butter is completely melted.

Next, you remove the bowl, add 20g of powdered sugar, 1/3 teaspoon of salt, 10g of custard powder, 40g of whipping cream, and 30g of fresh milk into the bowl, then stir the mixture well.

You soak 1 sheet of gelatin (3g) in cold water for 5 minutes to soften, then take it out and place it in a small bowl, putting that bowl into the hot water pan and stirring until the gelatin melts. Next, you add the melted gelatin into the mixture above.

To make the melted salted egg yolk filling, you mash 2 roasted salted egg yolks and add them to the mixture. Then, you stir well and strain the mixture through a sieve for smoothness.

You place a small pot on the stove, add the mixture into the pot, and cook over low heat while stirring for about 60 seconds until the mixture thickens slightly.

Finally, you pour the melted filling into small molds to divide into 12 pieces. You place the molds in the freezer to freeze overnight.

Make salted egg custard filling

You put 1 egg yolk and 40g of powdered sugar into a bowl, whisking them together until the sugar dissolves into the egg. Next, you add 10g of milk powder, 10g of custard powder, and 30g of type 8 flour to the bowl and mix well.

Then, you add 30g of fresh milk and 100g of coconut milk into the flour mixture and mix well until they are combined.

Next, you add 4 mashed salted egg yolks and mix them in, then you sieve the mixture into a pot.

You place the pot on the stove over low heat, add 40g of unsalted butter, and stir continuously until the mixture thickens and forms a mass that does not stick to the pot.

You wait for the custard filling to cool completely, then divide it into 12 balls.

Shape the filling

You take the melted egg filling out of the refrigerator, create an indentation in the custard balls, and put the melted egg filling in the center, then carefully wrap it back up and roll it into a ball.

You place all the fillings in the freezer while performing the next steps.

Making the water dough layer

You mix 100g of all-purpose flour, 20g of powdered sugar, 20g of unsalted butter, 15g of vegetable oil, and 40g of clean water, then knead the dough for about 10 – 15 minutes until the dough is smooth and can stretch into a film without tearing, indicating that it is ready.

Next, wrap the dough in plastic wrap and place it in the refrigerator to rest for 1 hour. Finally, take the dough out and divide it into 12 round pieces, then cover with plastic wrap to let the dough rest for another 10 minutes.

Making the oil dough layer

You mix 70g of flour No. 8, 20g of unsalted butter, and 15g of cooking oil to form a dough. You divide the dough into 12 equal parts.

Each piece of dough will be rolled out into thin long pieces and then rolled up again, after that, you will roll the rolled pieces into flat long pieces and then roll them up one more time. Cover with plastic wrap and let the dough rest for 15 minutes.

Shape the mooncake

You flatten the water dough ball and then place the filling in the middle, skillfully wrapping it so that the dough covers the filling.

You roll the oil dough ball and then flatten it into a round shape, place the previously wrapped filling in the center, and evenly shape it so that the dough completely encases the filling, then place the mooncakes into small paper molds.

Next, you beat 1 egg yolk and use a brush to coat the surface of the cake, then sprinkle a little black sesame on top.

Finally, you place the cakes in the oven at 180 degrees Celsius for 12 minutes.

Final product

After baking, you can eat the cake right away. The lava mooncake will have a golden crispy outer layer with beautiful layers. When the filling is separated, it will melt, be creamy, and have a moderate sweetness.